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Vegan Cupcakes with Sprinkles

Vegan Yellow Cupcakes with Vegan Buttercream Frosting

  • Author: Brown Sugar Food Blog | Nicole Washington
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 12 1x


These Vegan Cupcakes with Vegan Buttercream Frosting tastes no different from regular cupcakes. These cupcakes have no milk or eggs but a lot of flavors!


  • 1 ¼ c. flour
  • 2 tbsp. cornstarch
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. pure raw cane sugar
  • 1 c. soy milk
  • 1/3 c. canola oil
  • 1 tsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • ½ c. organic non-hydrogenated shortening
  • ½ c. vegan butter
  • 3 c. powdered sugar
  • 1 tbsp. soy milk
  • ½ tsp. salt
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 Degrees. Line a 12 tin muffin pan with cupcake liners
  2. In a large bowl, add the dry ingredients and whisk (flour, cornstarch, baking powder, baking soda, salt, pure can sugar).
  3. Now, add the wet ingredients to the dry ingredients and using a hand held mixer mix all ingredients together until smooth. Pour about 1/3 cup of the batter into the cupcake tins and bake for 15 to 20 minutes. Allow to completely cool before applying the frosting.
  5. In a mixing bowl, blend together the shortening and the butter until well mixed. Add the powdered sugar 1 cup at a time. Once you have added 2 cups of powdered sugar add the milk, salt, and the vanilla extract and blend until smooth. Frost the cupcakes as desired and sprinkle with sprinkles if you would like.
  • Category: Dessert